Gooey Butter Cake Overnight French Toast

Gooey Butter Cake is replicated in this breakfast treat that is made the night before and baked in the morning. Shown in a white baking dish.

Gooey Butter Cake Overnight French Toast

An easier but still wonderful version of Gooey Butter Cake, this overnight French toast casserole is a breeze to make.

Course Breakfast

Cuisine American

Keyword breakfast, butter, cake, French, gooey, overnight, toast

Prep Time 45

Cook Time 45

Total Time 1 30

Servings Servings

Calories 511kcal

Author Barb

Ingredients

For the Bread Layer

1 loaf French bread cut into 1-inch slices
5 large eggs
1 cup half-and-half
½ cup milk
1 teaspoon vanilla extract
¼ teaspoon cinnamon

For the Gooey Butter Topping

¾ cups butter (12 tablespoons)
1 ½ cups granulated sugar
½ teaspoon salt
¼ cup light corn syrup
2 large eggs room temperature
1 ½ teaspoons vanilla extract
¼ cup milk room temperature
1 cup cake flour
Powdered sugar for dusting

Instructions

To Make the Bread Layer

Grease a large (9X13-inch) baking pan with butter (or use cooking spray). Arrange the slices in the pan to fit, overlapping slightly if necessary.
Whisk together the eggs, half and half, milk, vanilla, and cinnamon until combined and pour the mixture over the bread slices.

Make the Gooey Butter Topping

Combine the butter, sugar, salt, and corn syrup in the bowl of a mixer with a paddle attachment. Beat on medium speed until light and fluffy, about 3 minutes. Scrape down the bowl.
On medium low speed add 1 egg and mix until combined. Then mix in the other egg and the vanilla extract.
Add the milk and cake flour and mix on low speed to combine. Scrape down the bowl and give it a final stir.
Dollop the butter topping over the bread and smooth out. Cover with plastic wrap and refrigerate overnight.

Final Preparation

Preheat oven to 350 degrees F.
Bake for 40-50 minutes until the bread has puffed slightly and the gooey butter topping has started to brown around the edges and is a light golden brown. If the edges are browning but the center needs more time, cover the outer edge with aluminum foil and continue baking.
Dust lightly with powdered sugar, and serve.

Notes

It is especially good with something more savory on the side to balance the sweetness; we love bacon and a tart blackberry syrup that was a great addition.

Simply mash up some blackberries and combine them with maple syrup in a medium size pan. Heat till simmering and let bubble for five minutes or until the blackberries have softened and released their juices. Drain through a sieve to remove the blackberry seeds before serving.

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